Vegan Bolognese Sauce with Red Wine

I don't know what possessed me to try veganizing Bolognese Sauce since I always LOATHED meaty-spaghetti sauce when I was little. But for some reason I was craving a heavy-duty, hearty spaghetti sauce this weekend. So I ended up veganizing a recipe from my giant pasta book.

It was tasty and hearty, though nothing that knocked my socks off. Who knows though--if you're a meaty pasta-sauce lover, maybe it will knock YOUR socks off at least. Which would be kinda sweet. If that happens, I'd appreciate it if you could videotape it 'cause I've never actually SEEN it happen before, though I've heard much about it.

Thank you, and good day.

INGREDIENTS:

• 1 medium onion


• 1 small carrot


• 1 celery stalk


• 2 to 4 garlic cloves


• 1 to 2 T. olive oil


• 1/2 c. of veggie "beef" crumbles


• 1/2 c. red wine


• 1 c. tomato sauce


• 1 T. tomato paste


• 1 t. dried oregano


• 1 T. chopped fresh Italian parsley


• 1/4 c. veggie stock


• 8 baby Italian tomatoes (optional)


• Salt & pepper, to taste

DIRECTIONS

Finely chop all the vegetables. (I used that mixer-chopped thing until they were finely diced.) Heat the oile in a large saucepan and add the veggies. Cook over low heat, stirring frequently, for about 5 to 7 minutes.

Add the veggie crumbles and cook for about 5 minutes, stirring frequently. Add the wine and mix well. Cook for 1 to 2 minutes, then add the tomato sauce, tomato paste, herbs and stock. Season with salt and pepper to taste. Stir well and bring to a boil.

Cover the pot and cook on low heat for about 30 minutes, stirring occasionally. Add the tomatoes (if using) and simmer for 5 to 10 minutes more. Taste for seasoning, and serve over fresh pasta.